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HARD CHEESE

MOUNTAIN CHEESE - ALPINE CHEESE - mild | Aged 4 months | Austrian Lactose-free DELUXE hay-milk hard cheese, straight from the cheese cellar | Mildly aromatic cheese with a flavor guarantee

ALPINE CHEESE very tangy | matured for 12 months | lactose-free Austrian PREMIUM hay milk hard cheese straight from the cheese cellar | strong, spicy cheese enjoyment guarantee | Bergkäse 12 Monate

ALPENSEPP 4.0 | Mountain Cheese Test Promotion | Austrian lactose-free mild and spicy hard cheese | 2 kg

Name: ▷ Mountain cheese test promotion mild + spicy | 2 kg Best hard cheese
SKU: AS121
Price: 51.75 EUR
Availability: InStock
Rating: 5.00 (15 reviews)

Original price was: € 57,51.Current price is: € 51,75.

Rated 5.00 out of 5 based on 15 customer ratings

(15 customer reviews)

Mountain Cheese in the Advantage Box for Sampling

Cheese Weight: 2 kg of mild and spicy mountain cheese. Try our traditional dairy Rehmen cheese products.

These mountain cheeses achieve their quality through hand care and hand-scooped, traditional production.

Fresh shipping | every tuesday

No artificial colors/flavors

No fillers

Gluten free

SKU: AS121 Categories: Alpine hard cheese, Cheese test packages Tags: alpine cheese promotion, cheese promotion

MOUNTAIN CHEESE TEST PROMOTION | Lactose-free, Mild, and Spicy Austrian Alpine Cheese | at a Special Trial Price – 2 kg

Discover a whole new world of cheese with Christof Schneider’s mountain cheese (Austrian alpine cheese) from our Sennerei Rehmen in the Bregenzerwald.

Prepare for real surprises for your palate (see USA Competition)! The maturation periods of four and twelve months turn this mountain cheese into a true taste sensation that amazes even seasoned cheese lovers.

What makes this lactose-free cheese so special is the hand care in the natural cellar. Here, the mountain cheese is tended with the utmost care – not with regular salt, but with sodium- and iodine-free salt and pure spring water.

This exceptional treatment gives it a rind that is as distinctive as it is delicious, enhancing every bite.

But it’s not just the technique that makes this cheese unique. Our master cheesemaker continuously strives to create new taste experiences. His mountain cheese goes far beyond what one would expect from ordinary hard cheese. Every stage of maturation reveals surprising, intense flavors, taking the natural aged cheese taste to an entirely new level.

With every bite, you experience the depth and authenticity of a cheese made by hand and with a love for tradition. Let yourself be captivated by the complex spiciness and surprising flavors of this genuine mountain cheese – a product that truly stands in a class of its own.

Our test mountain cheeses belong to the family of our mountain cheese varieties in the shop overview.

The 4-month and 12-month maturation periods allow this lactose-free hard cheese to develop a pleasantly mild to very spicy cheese aroma.

Mountain cheese is a staple in the Vorarlberg region’s gourmet cuisine and an essential local cheese specialty.

Rawmilk listing hand made cheese factsbox

MOUNTAIN CHEESE TRADITION | A Key Meaning for Hermann Berchtold

Our cheesemaker stands by the steaming cheese kettle, a piece of cheese cloth (“Bleacho”) in his mouth, holding the other ends of the cloth in his hands.

He leans deeply over the kettle, and both the “Bleacho” and his arms disappear into the yellowish whey. Using the cheese cloth, the cheesemaker fishes out the cheese – the small white pieces floating in the whey.

Back to the origin means working with harps and cloths for Hermann Berchtold.

The experienced cheesemaker thus upholds an old tradition. Hermann Berchtold’s cheese carries his unique signature. It is entirely handmade, as it was in earlier times.

However, he chooses this voluntarily. At 60, Berchtold has removed machinery in the “Rehmer Sennhus” in Au-Schoppernau and replaced them with a classic cheese harp.

“I wanted to preserve an old tradition that is slowly disappearing,” explains Berchtold, sharing why he chose the original method of cheesemaking.

This way of cheesemaking is indeed much more strenuous but involves sense of feel, taste, and touch.

The fact that this sensory craftsmanship impacts quality is proven not only by gold medals but also by high demand. “Our cheese can be found in many exquisite fine food stores across Europe.”

Hand-Brushing and Salting Mountain Cheese Wheels

For years, cheese was produced in Rehmen in the standard way: The dairy product was automatically cut in a copper kettle and pumped out. However, the new owners, the “Berchtold family,” wanted to return to tradition.

They removed the cheese makers and now make cheese as it was done before, with the cheese harp, the “Bleacho”; the cheese is hand-brushed and salted.

Result and Quality Characteristics of Hand-Scooped Mountain Cheese

The approx. pea-sized, round, usually sparingly distributed holes are matte to glossy and evenly distributed.
Due to the long maturation period, the cheese texture is less smooth (shorter), rather firm and slightly crumbly.

Find more interesting details about mountain cheese on Wikipedia.

Our Mountain Cheese Test Promotion Gourmet Tip

Try our spicy mountain cheese with alpine bacon, fresh onions, spicy mustard, and delicious farmhouse bread. We recommend a grassy Sauvignon Blanc white wine to accompany it.

The Holes in Mountain Cheese

The special mountain cheese from the Sennerei Rehmen has only a few small holes.

The Mountain Cheese Rind

The mountain cheese has a brown-yellow rind. The cheese is evenly covered with a brownish rind, inside it is white to cream-yellow with isolated holes, very aromatic aroma, and spicy taste.

Mountain Cheese Storage and Aging

Aging in the cheese cellar creates an intense aromatic flavor. The mountain cheese wheels are hand cared for and turned twice a week.

Vorarlberg Mountain Cheese | Historical Background

Mountain cheese has been produced and aged in Vorarlberg on alpine and valley dairies since the early 20th century. The production method of “fat cheese” (as opposed to low-fat cheese like Sura Käs in Montafon) originally came from Switzerland and quickly spread through the Bregenzerwald.

The traditional Vorarlberg hard cheese is made from natural (not thermized, pasteurized or centrifugal-degermed) raw milk (hay milk) with at least 45% F.i.T.

The distinctive characteristics of Bregenzerwald mountain cheese are significantly influenced by the alpine milk used in its production, its ingredients, taste, and texture, as well as the Vorarlberg alpine flora.

Thanks to the small-scale farms supplying the raw material and the alpine dairy tradition, artisanal production and traditional cheese care have been preserved to this day. The result is the unique quality and long shelf life of spicy Vorarlberg mountain cheese. Find more interesting details about mountain cheese on Wikipedia.

Additional Details about Mountain Cheese from Hay Milk

Characteristics of Mountain Cheese

Milk:	100% from silage-free hay milk, hand-scooped
Cheese type:	Lactose-free hard cheese (HK)
Aging type:	Lactic acid and/or fermentation aging in the natural cellar
Cheese flavor profile:	Very spicy – burns on the tongue
Aging period:	12 months
F.i.T.:	Minimum 45-52%
Absolute fat:	Approx. 33%
Allergens:	No other allergenic potential except milk components
Lactose:	Not present
Rennet:	Natural animal rennet
Salt:	Iodine-free table salt

Enjoying Mountain Cheese

What makes the cheese special – The cheese character?	Produced in about 25 dairies and over 100 alpine pastures in Vorarlberg, each cheese from each operation has its own character. The cheesemaker’s influence, season, feeding, outside temperature, etc., all impact this natural product.
How does the cheese taste?	Spicy, strong flavor Becomes piquant with age, slightly sharp to slightly salty.
How does it feel, what is the texture?	Due to the long maturation period, experts speak of protein breakdown. The cheese texture becomes less smooth (shorter), firmer, and slightly crumbly.
What is the color of the cheese?	Inside, ivory to creamy yellow, in summer sunny yellow. The cheese has a smeared, dried brown-yellow rind.
What does the cheese dough smell like?	Spicy, aromatic, strong scent.
What does the hole pattern look like?	The approx. pea-sized, round, usually sparse holes are matte to shiny and evenly distributed.
How is the cheese best enjoyed?	Remove from the fridge at least 1 hour before eating to reach room temperature Best to buy in smaller quantities, as fridge storage may only partially preserve cheese flavor Best enjoyed fresh from the cheese cellar, freshly cut.
How to recognize suboptimal ripening – lower quality?	Dried surface – “thick” rind = a darker, harder zone forms directly under the smear Cheese with an almost white surface had too low a temperature in the cellar, resulting in insufficient smear formation. This often compromises the pleasant flavor imparted by bacteria during ripening.

Storage of Mountain Cheese

If you plan to store large pieces or a whole mountain cheese wheel for more than 2-3 weeks, we recommend using a tea towel.

Take a clean tea towel, soak it in salt water (just add a little salt), wring it out, and wrap the cheese with the damp cloth. Repeat this process ideally every 2-3 days.

If the cheese turns slightly white or develops spots, this is usually salt or protein crystallizing due to the temperature difference. Simply rub off these spots.

Using aluminum foil is possible (although we advise against it), if supplemented with many small holes to allow air circulation.

No Bread Contact - Yeast Spores

Please never store cheese on boards, woods, or surfaces where bread has previously been. The yeast residue from bread causes cheese to mold quickly.

More Cheese Delights from Europe?

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TO THE OVERVIEW

Weight	2 kg
Type of cheese	Traditionally hand-made Austrian hard cheese from silage-free raw milk (hay milk)
Alpine dairy	Dairy Rehmen
Ingredients	Cow's milk, cheese-making, natural lab, iodine-free table salt
Country of origin	Austria
Brand	AlpenSepp®
GTIN	9120022282329
Storage conditions	Store refrigerated at +4 ° C to +8 ° C
Kind of cheese	hard cheese

Traditional production has many cheese advantages

Cheese wheel storage only on wooden boards in the naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info cellarThe alpine cheese is best located in a cellar with high humidity. » More info without artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info air conditioning
Traditional hand scooped with cheesecloth
Care without chemical additives
Use of unpumped hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info (no pump machinery for the milkCheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) » More info transportation)
Natural rennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info
Iodine-free salt
Spring water from the Ilga spring

Nutritional value alpine cheese spicy 8 months

Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of cheese contain:

F.D.M.The F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info	45% – 52 %
Condensing	358 kcal/1495 KJ
FatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info	30 g
of it saturated	24 g
Carbohydrates	0 g
of which lactosePeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info	<0,1 g*
ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info	22,2 g
Salt	0,75 g

*Cheeses containing less than 0.1% lactose are defined as lactose free!

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15 reviews for ALPENSEPP 4.0 | Mountain Cheese Test Promotion | Austrian lactose-free mild and spicy hard cheese | 2 kg

Rated 5 out of 5

MFelgner (verified owner) – 19. March 2018

Great cheese, tastes very good, spicy and aromatic. Have only been able to try a part of the cheeses I ordered, as most of them were a gift, but the ones I tried were great in taste.

(0) (0)
Rated 5 out of 5

Reinhard Dörre (verified owner) – 13. February 2018

Simply great will often order something.

(0) (0)
Rated 5 out of 5

Angelika (verified owner) – 5. February 2018

Simply great, I order again and again.

(0) (0)
Rated 5 out of 5

Josef Schlefelner (verified owner) – 5. February 2018

Have you already recommended!

(0) (0)
Rated 5 out of 5

paul missner (verified owner) – 29. January 2018

The delivery went ok. Already when unpacking the smell comes to meet as 60 years ago. Fabulous rich cheese!

(0) (0)
Rated 5 out of 5

Hans Thelen (verified owner) – 19. December 2017

Delicious cheese with holiday memories

(0) (0)
Rated 5 out of 5

mrsbecker (verified owner) – 20. November 2017

The cheese is delicious, it tastes best from the hand.
Many Thanks

(0) (0)
Rated 5 out of 5

Eleonora (verified owner) – 1. May 2017

Excellent, I am a native of Vorarlberg and can taste the delicious cheese that tastes like in my childhood and also home away from home.

(0) (0)
Rated 5 out of 5

josef pum (verified owner) – 30. January 2017

Exactly my taste and our great-grandchildren are thrilled.

(0) (0)
Rated 5 out of 5

Hergenröder (verified owner) – 5. July 2016

The cheese is the force, we can not get any better. We are thrilled and will be back soon.

(0) (0)
Rated 5 out of 5

Marie-Luise Schlösser (verified owner) – 27. June 2016

The delivery as always very good.
The taste simply incomparable.

(0) (0)
Rated 5 out of 5

B. Weise (verified owner) – 2. May 2016

The delivery was fast and good.
The taste of the cheese is very
I can only recommend delicious.

(0) (0)
Rated 5 out of 5

Cafe zum Schlüssel (verified owner) – 19. April 2016

Hello, the cheese is great as expected.

Best regards – Alexander Armbruster

(0) (0)
Rated 5 out of 5

Christa Franke (verified owner) – 4. April 2016

Very tasty, will recommend the products.

(0) (0)
Rated 5 out of 5

Kamberci (verified owner) – 14. March 2016

Delicious ++ good service ++ lg

(0) (0)